• BBQ shrimp, grilled French bread
  • Blue cheese, honeycomb, aioli, toasted garlic
  • house-smoked pastrami, Chisesi ham, mortadella, provolone
  • Vanilla bean ice cream, candied pecans, caramel sauce
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About us

In 2013 the opportunity to open a restaurant in the Intercontinental Hotel in New Orleans, La. was realized with Trenasse. A “trenasse” is a man-made cut through used to navigate the marsh to get to a favorite fishing or hunting spot aka “The Honey Hole” to the many sportsmen of South Louisiana. Along with a dynamic team Chefs, Richard and Misener have created a beautiful, chef-driven dining experience that pays homage to those who came before. Trenasse is focused on serving the freshest Gulf fish and shellfish along with duck, lamb, beef, and rabbit.


Chef Colin Mallet describes himself as “a Cajun chef raised by Cajun cooks in Cajun country”. In addition to the three C's (!) Chef Colin's creativitty, skills and passion for Southern cuisine are evident in all of his dishes.

Colin Mallet